Pecan Pie Stuffed Brownie Bites
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These Pecan Pie Stuffed Brownie Bites combine fudgey brownies, plus the gooey goodness of pecan pie filling, all wrapped in rich dark chocolate.
Your taste buds will be in absolute heaven!
These bite sized treats are perfect for your Thanksgiving and fall gatherings, and they’re much lower sugar than your traditional Pecan Pie.
They’re also gluten free, dairy free, and they’re sweetened without refined sugars!
Why You’ll Love These Pecan Pie Stuffed Brownie Bites
- They combine two of your favorite decadent desserts into one
- They are packed with fall flavor
- Your guests will never guess that they’re gluten free, dairy free, and free from refined sugars
- You get your pecan pie fix, without the corn syrup and refined table sugar found in traditional pecan pie
Serves: 16
Ingredients
- 3/4 cup Almond Flour
- 1/4 cup Cocoa Powder
- 1/4 tsp Baking Powder
- 1 cup Almond Butter
- 1/2 cup Coconut Sugar
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil, Or butter
- 2 whole Eggs
- 1 tsp Pure Vanilla Extract
- 6 Tbsp Pecans
- 2 Tbsp Almond Butter
- 2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil
- 1/2 Tbsp Molasses
- 1/2 tsp Pure Vanilla Extract
- 1 cup Dark Chocolate
- 1 Tbsp Coconut Oil
Process
- Line and 8×8 pan with parchment paper and preheat oven to 350F
- Whisk wet ingredients for brownies, then fold in dry, and chocolate chips to the batter if you prefer
- Pour and spread into your pan and bake for 23-26 minutes
- Once cooled, cut into 16 squares, discarding edges
- Make pecan filling by combining everything, minus pecans, on stovetop and whisk until melted and combined. Add pecans until fully coated. Allow to cool slightly
- Take each brownie square and flatten in between your hands
- Add about 1-1.5 tsp pecan filling, then fold brownie around the filling and roll into a bowl
- Refrigerate for 30 min
- Melt chocolate with coconut oil, then dip each brownie ball into the chocolate, place on parchment paper, and sprinkle with chopped pecans or flakey sea salt.
- Place in the fridge until coating is solid, about 5-10 minutes
- Enjoy!
Variations for Dietary Preferences
- Almond Flour – should be able to use oat flour in place, 1-2 tbsp less, as it’s a tad drier
- Molasses – does bring out the pecan pie flavor, but you can replace it with pure maple syrup or medjool date syrup if need be
- Almond Butter– can be replaced with pecan butter. Cashew butter would probably work as well, since it neutral in taste, however peanut butter has too strong of a flavor that will overpower the fall pecan pie flavor here
- Eggs – I can not say for certain if flax eggs will work here. However, you can use your favorite boxed brownie mix (Otto’s has a paleo brownie mix and it gives egg substitutes as well on the package) and follow the pecan pie stuffing part for the rest!
Ingredients
- 3/4 cup Almond Flour
- 1/4 cup Cocoa Powder
- 1/4 tsp Baking Powder
- 1 cup Almond Butter
- 1/2 cup Coconut Sugar
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil Or butter
- 2 whole Eggs
- 1 tsp Pure Vanilla Extract
Pecan filling
- 6 Tbsp Pecans
- 2 Tbsp Almond Butter
- 2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil
- 1/2 Tbsp Molasses
- 1/2 tsp Pure Vanilla Extract
Coating
- 1 cup Dark Chocolate
- 1 Tbsp Coconut Oil
Instructions
- Line and 8×8 pan with parchment paper and preheat oven to 350F
- Whisk wet ingredients for brownies, then fold in dry, and chocolate chips to the batter if you prefer
- Pour and spread into your pan and bake for 23-26 minutes
- Once cooled, cut into 16 squares, discarding edges
- Make pecan filling by combining everything, minus pecans, on stovetop and whisk until melted and combined. Add pecans until fully coated. Allow to cool slightly
- Take each brownie square and flatten in between your hands
- Add about 1-1.5 tsp pecan filling, then fold brownie around the filling and roll into a bowl
- Refrigerate for 30 min
- Melt chocolate with coconut oil, then dip each brownie ball into the chocolate, place on parchment paper, and sprinkle with chopped pecans or flakey sea salt.
- Place in the fridge until coating is solid, about 5-10 minutes
- Enjoy!